Edible film as a barrier to durian flavour compounds

Abstract

At this time, consumers have less time to prepare their meals at home as result of more time used for their job outside home. So there is a chance to expand minimally processed durian to enter food markets. However, minimally processed durian is more perishable. An alternative to reduce quality degradation and to prolong storage life of minimally processed durian is by applying edible film. An experiment was conducted with the following objectives: a) to obtain the formulation of edible film; and b) to assess edible film properties, especially in trapping durian flavour compounds. The results showed that edible film based on low methoxy pectin (LMP) added with 1% casein and 0.25% stearic acid have the best physical characteristics (low water vapor transmission rate, low O2 and CO2 transmission rate, and clear appearance). This film also had the highest ability to withstand flavour compounds of durian during storage, including aldehydes, alcohols, esters, ketones and sulfur, so it is most suitable for application in coating of minimally processed durian.